I hope you all had a wonderful weekend! Ours was full of relaxation, patriotic activities, and lots of delicious food.
We went to a historical reenactment of Patrick Henry’s “Give me liberty, or give me death” speech at St. John’s church (where it all actually happened) and then we went to Hardywood to hit up some food trucks and enjoy the amazing weather. Linking up with Katie for all things marvelous!
After a weekend of veggie burgers, wine, and tacos… I decided to kick off this week with a healthier recipe. I didn’t really have anything in particular planned but sometimes recipes are just a matter of taking a whole bunch of delicious things you love and figuring out how to make them work together. That’s what happened here. Inspired by the quinoa bowls of Goatacado, (see delicious photos above) I took an inventory of what I had in the fridge & pantry, and set to work.
Quinoa and avocado are two of my favorite things because they’re filling, delicious, versatile, and healthy!
- 1 cup dry quinoa
- 1 cup vegetable broth
- 1 cup water
- 1 avocado
- 1 ripe tomato
- ½ cup fresh (or frozen) sweet corn
- ¼ cup crumbled feta cheese
- 1 can black beans (rinsed & drained)
- ¼ cup diced red onion
- ¼ cup shredded cabbage
- ¼ cup shredded carrots
- ½ lime
- ¼ tsp dried cilantro
- Salt & pepper to taste
- Bring the quinoa, water, and vegetable broth to a boil. Simmer for about 15 minutes or until the water is absorbed.
- Leave covered for 10 minutes, then fluff with a fork.
- Add your quinoa to the bottom of the bowls.
- Dice the avocado and tomato into chunk and add to the bowl.
- If your corn is frozen (mine was), add it to a small sauce pan and warm over over medium heat until it just begins to brown a bit. Add that to the bowl.
- Top with beans, red onion, cabbage, and carrots.
- Squeeze lime over top. Sprinkle with cilantro, salt & pepper.
- Serve room temperature.
The good news is, even if you’re missing a couple ingredients, it should still taste pretty amazing. You sort of have to have either the avocado or feta, since that’s where a lot of the flavor is coming from, but most of the other ingredients could be subbed out. This whole pile of awesomeness is gluten free.
Want to make this recipe even easier? Make your quinoa in a rice cooker ahead of time!